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Posts tagged ‘Mexican’

Jun 5

Asparagus and Pepper Jack Tamales

When you think of tamales, what’s the first filling you think of? Pork with salsa verde or green chile and cheese, maybe? How about asparagus and pepper jack? Drive east on 90 from Seattle and on the other side of Snoqualmie Pass in the Yakima Valley, there’s a tamale joint called Los Hernandez, famous for their asparagus and pepper jack tamales. People rave about ‘em.
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Apr 29

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Gustavo Arellano’s Taco USA

Imagine a life without Mexican food. No tacos, no burritos, no enchiladas, no nachos, no refried beans, no mole, no posole. No such thing as Taco Tuesday, no guacamole for the Super Bowl, no chips and salsa, no tamales at Christmas, no combo plates. No Cinnamon Crispas, no Doritos. Just the thought is like falling into a spinning vortex, “Nooooooooooooooooooo!!!”

So to Gustavo Arellano’s Taco USAI say, “Yeeeeesssssssss. Hell, yes!”
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Mar 7

Food Truck Alert: Pat’s Taqueria in Hanalei, HI

I’m usually a rigorous researcher before a vacation, so at least I have ideas for things to do and places to eat in between chilling out and reading books under swaying palm fronds. But for this trip to Kauai, I was pretty much useless. Although Pat’s Taqueria was in the guidebook, I didn’t know that until later, so we got lucky. But if there’s one guiding light, one truism that I know is actually true it’s, “Where there are surfers, good Mexican chow follows.” See also: Tacofino.
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Nov 30

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Holy Mole — Oaxacan Black Mole with Chicken

I think it was seeing Rick Bayless win Top Chef Masters season 1 with his Oaxacan Black Mole that pushed me over the edge. If we go to a Mexican restaurant and they have mole, I’m definitely ordering it. It’s great sometimes, and others it’s a flame out. But at home, unless you’re going to make it from scratch, Dona Maria mole in a jar is usually your only option. But now that I’ve made Bayless’ mole, there’s no going back.
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Aug 25

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Hatch Chile Chicken Enchilada Casserole

Sometimes food is just not that pretty. I don’t mean dishes that are carelessly slapped together and just look like slop. I’m talking about food that actually tastes great, but is just difficult to doll up without turning it into a hyper-styled Franken-dish. It’s the food we eat and love, but not the food we aspire to. I’m thinking about this as the personal project I shoot for myself. Show real food in the best light possible. But pick subjects that are kind of ugly. This Hatch Chile Chicken Enchilada Casserole isn’t a beauty in the sense that a pile of ripe heirloom tomatoes is, but it’s real, it’s homey and it is delicious.
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